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Patacones or tostones {Thick green plantain chips}

Patacones or tostones are fried green plantain slices, and unlike chifles – very thin green bananas or green plantain chips- patacones are thicker and are always made with green plantains (unlike chifles which can be made with green bananas), the most typical way to make patacones is to fry them once, remove them from the hot oil, smash them with a wood mortar and pestle to flatten them a little – the bottom of glass jar or glass also works-and fry them again until crispy. Tostones are very easy to make and probably way past due to be posted here since I’ve mentioned them already as suggested side dishes for quite a few different recipes.

Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.

Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.

Heat the canola oil over medium high heat in a frying pan – use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.

Remove the plantains and place on paper towels to drain the oil.

Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.

Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).

Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.

Remove from the oil, drain again on paper towels, and add additional seasoning if needed.

Serve warm as a side dish or as an appetizer with dipping sauces.

Boiled and fried method for patacones or tostones:

Peel the green plantains, cut in half and place in pot with sufficient water to cover them.

Bring the water to a boil and boil for about 25 minutes or until tender.

Remove from the heat but the leave the plantains in the water.

Cut the plantains in thick slices and gently flatten – as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.

Sprinkle the flattened plantain slices with salt and seasonings.

Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.

Transfer to a paper towel to drain the oil.

Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.

My brother Ramon makes some of the best patacones and he finally showed me his secret method. Instead of frying them twice, he boils the green bananas first, then he gently smashes them and next he fries them. They are perfectly crispy on the outside but soft on the inside, and unlike the twice-fried patacones they stay this way even when they get cold. The twice-fried ones are great when they’re warm, but can get rock hard when they cool down.

The plantains should be green, a few touches of yellow green is okay. In fact, Ramon prefers the ones that are barely starting to get a few hints of yellow green because they are less likely to break or crack too much when smashing them. You have to be careful though because if the plantains are getting ripe you could end up with sweet patacones. Patacones are one of those perfect snacks, especially on a sunny day, they can be eaten alone, with dipping sauces and also as sides for ceviches, seafood dishes, pretty much anything. As a standalone snack or appetizer, I love to serve them with pickled red onions and aji criollo hot sauce.

Step by step photos of twice fried method for making patacones or tostones:

Step by step photos of boiled and fried method for patacones or tostones:

I just got back from Costa Rica and learned to make the patacones there by double frying. I made them when I got home and they were good but chewy the next day. Thanks for sharing that part about boiling the plantains, can’t wait to try that next. They are delicious with gucamole or some mild cheese! Pura vida!

I first had these in Ecuador a few months ago, and my girlfriend and I now make them for lunch once or twice a month. We top them with cotija cheese and salsa, and they are delicious. We tried the boiling method, and it didn’t work so well for us, but we only make 1 plantain worth, so we don’t need to worry about reheating them.

I’m from Venezuela and we eat plantains in every way you can make them. Fried green plantains are the best, then you can make patacones, which is like a sandwich but you use these fried plantains instead of the bread and put chicken or beef, cheese, lettuce, sauces, anything!! I’m making them tonight!!

I have been trying to learn to cook spanish food for the longest time and finally I found your web site and everything is wonderful. I am so grateful for the time you put to make it available for all of us. Gracias.

Thank you so much for posting all of these deluiiocs recipes! I love all the pictures too! They make my tummy hungry! My husband is from Guyaquil, and he has introduced me into Ecuadorian food and I not only love to eat it, but I also like to try to make new things for both of us. Finding this website has been a huge thing for me, and I’m so excited because my husband has been craving ceviche de camaron. I would be very interested in your more complicated but amazingly good recipe for ceviche. Thank you so much again. I love your recipes and wish I could come and eat your cooking.

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Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More